FRIJE

Instructions

• 1.   Bring a large amount of water to a boil. Add a chicken bouillon cube and then add the bulgur. Let it cook according to the instructions on the packaging. Generally, it takes between 10 and 12 minutes, depending on whether you prefer it crunchy or tender.
  
  Meanwhile, finely chop the shallot and the washed flat-leaf parsley, and zest the lemon.
  
  When the bulgur is cooked, drain it. Add 1.5 tablespoons of olive oil, the lemon zest, shallot, and flat-leaf parsley. Mix well and set aside.
• 2.   Peel the cucumber, cut it in half, and remove the seeds using a teaspoon. Then cut the flesh into cubes. In a bowl, pour the cream cheese. Add 2 tablespoons of lemon juice, peeled and grated garlic, pepper, and mix. Add this mixture to the cucumber cubes and mix well.
  Blend the mixture to make a thinner sauce if desired.
• 3.   Melt the butter in a pan. Sear the chicken breasts on both sides over high heat, then continue cooking over medium heat for about ten minutes. Season with salt and pepper.
  
  Serve the chicken breasts (I cut them into several pieces lengthwise for convenience) with the bulgur and the cucumber cream. Add a wedge of lemon for decoration and sprinkle with some additional chopped flat-leaf parsley if desired.

Notes & Suggestions

• https://www.papillesetpupilles.fr/2017/09/blancs-de-poulet-boulgour-sauce-concombre.html/